Food specialties for TET

If you have chance to go Vietnam at Tet holiday, you should try some special food only for Tet holiday. The list below is for you:

Bánh Chưng (steamed cake):


Bánh chung (steamed cake) is a traditional Vietnamese cake which is made from glutinous rice, mung bean, pork and other ingredients
Considered an essential element of the family altar on the occasion of Tet, the making and eating bánh chung during this time is a well-preserved tradition of Vietnamese people

Bánh Tét


Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a meat or vegetarian filling (such as mung beans), then boiled.video After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings

Although bánh tét are made and consumed during Tết (the Vietnamese new year), the “tét” in the food’s name literally means “sliced” or “split”, possibly referring to the fact that it is served in slices. “Bánh” is used to refer to various baked and grilled food including small packages or “cakes”, sandwiches, crepes, and spring rolls

Củ kiệu (pickled small leeks)

Dư a món

Chả lụa: is made of lean pork, potato starch, and fish sauce. There are also the variant types made out of beef instead. The pork has to be pounded until it becomes pasty; it cannot be chopped or ground as the meat would still be fibrous, dry, and crumbly. Near the end of the pounding period a few spoonfuls of fish sauce are added to the meat for flavor, but salt, ground black pepper, and sugar can also be added. The meat is now called giò sống, meaning “raw sausage,” and can be used in other dishes as well.

Giò thủ

Nem chua: is used instantly or being fried. Nem chua is made from pork meat, coated by fried rice (thính gạo), mixed with pork skin and then wrapped in country gooseberry’s leaves (lá chùm ruột) or Erythrina orientalis’s leaves (lá vông nem). The preservation process will finish in about 3–5 days

Chả giò (spring roll): A kind of spring roll (sometimes referred to as egg roll) – deep-fried flour rolls filled with pork, yam, crab, shrimp, rice vermicelli, mushrooms (“wood ear” variety) and other ingredients. The spring roll goes by many names – as many people actually use (falsely) the word “spring roll” while referring to the fresh transparent rice paper rolls (discussed below as “Summer Rolls”), where the rice paper is dipped into water to soften and then rolled up with various ingredients. Traditionally these rolls are made with a rice paper wrapper but in recent years Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour-based wrapper.

I hope these special foods are enough for you to enjoy Tet holiday in Vietnam